Smoky Wild Mushroom Sauce
Heat oil in a large stock pot over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently. Add peppers and mushrooms and cook for 8 minutes, stirring occasionally, until vegetables are almost tender.Advertisement
Stir in crushed tomatoes, whole tomatoes, salt, oregano, sugar and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, stirring occasionally. Turn off heat and stir in vinegar and basil.
Spoon sauce into two 1-quart canning jars. Cool on wire rack. Seal and refrigerate for up to 2 weeks.
Arrange in a basket with a package of dried pasta and a wedge of Parmesan, if desired. Makes 2 Quarts (12 servings).